Creamy Vegan Probiotic Cheese
Cashew cheese spread made with Jalapeño sauerkraut juice
A fermented cashew spread that has a smooth texture and cheesy taste!
Delicious creamy cheese spread that is rich in fiber and protein, vegan, and super easy to prepare! This spread is fermented and therefore a good source of probiotics and it’s also dairy-free! Spread it on your favorite toasted bread, in your vegetable sandwiches, or serve as a dip.
Creamy white cheese spread that’s dairy-free
This cheese spread is the perfect sidekick for vegetable sandwiches. In this one I added radishes, fresh dill, fresh basil, mashed avocado, green peas, and radish sprouts.
Instructions
1. Rince the cashews and add to the jar. Pour the two liquids on top of the cashews, and make sure the nuts are completely covered. Close the jar tightly.
2. Leave the mixture to ferment about 1-2 days at room temperature, in the shade. After 24hours, taste your cheese to see if the taste is to your liking.
3. After 1-2 days of fermentation, mix the cashews in a food processor, with only half of the soaking liquid, until you obtain a creamy texture.
4. Store in an airtight container, in the fridge.
After 8-10 hours in the fridge, the cheese spread will be perfectly thick and creamy.
Must be consumed within 3-4 weeks.
Have you tried my other plant-based recipes?